24 Hours to Hell and Back (2018) s02e03 Episode Script
Vasi's Restaurant and Bar
1 GORDON: I'm Gordon Ramsay and I'm hitting the road once again heading to struggling restaurants all across America.
Mouse droppings that look like couscous.
With so many restaurants on the brink of collapse Smell that [bleep.]
! GORDON: Look at all that [bleep.]
ing blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly.
So I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
GORDON: That is [bleep.]
ing rancid.
(sniffs, groans) GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Hello.
GORDON: To catch them all red handed.
Oh, my God.
I want to show you something that isn't very pleasant.
MAN: There are mice.
GORDON: If I have any hope of saving them In case you're sick, I've got some ready made [bleep.]
ing penicillin.
GORDON: I'll have to go to hell and back in 24 hours.
Listen, I can't do it.
I can't do it.
I can't [bleep.]
ing do it.
GORDON: I've just arrived in Waterbury, a picturesque working class city in southwestern Connecticut.
I'm headed to Vasi's, and Italian restaurant that like its namesake owner, is stuck in the past.
This is ridiculous.
It's gonna be completely dead.
GORDON: Because of Vasi's stubbornness to change, its dug itself into more than half a million dollars in debt in a restaurant whose décor and food are both bad relics of the '90s.
The one thing he does have going for him is a well-respected chef, but even she's at her wit's end with him.
I'm spent.
GORDON: I've really got my work cut out for me this wee.
Make it the way I told you.
And I'm gonna do it in just 24 hours.
(rock music) My name is Vasilios Kaloidis.
My family's from Greece.
When my father came to this country, he had a bag with a pair of shoes and a T-shirt in it.
They worked their way up and they opened up five restaurants.
My mother still runs her restaurant.
Guys, can I just have a large pizza, buffalo chicken, please? Okay.
They were very successful in the restaurant business.
And I would like to try to continue that.
I started Vasi's Restaurant and Bar in 2002.
For 10 years, Vasi's was so successful.
2008, everything changed.
(dramatic music) My husband passed away.
Ah.
Everybody loved him.
People, they were coming to the funeral home and waiting for seven hours, and it was snowing.
My father was my idol.
He was well respected.
TOULA: He was the best guy on Earth.
One of a kind.
After my father died, it was a downward turn.
So slow.
It's sad when I come in on a Tuesday night for my shifts and I have only two tables.
It's like, Tuesdays used to be so good.
JENN: I haven't had a table in the last five hours.
JOELLE: I believe that Val, our chef, is awesome.
She's well known in our city.
They call me Mama, so I am like the old lady of the restaurant.
(both laughing) Everybody loves her, but she can only do so much.
I am very bored with the menu here at Vasi's.
I miss doing my own thing every day.
VAL: The calamari sucks.
Just cook it normal, Val.
You serious? Val is frustrated because Vasi's always telling her about things to change, but he never goes along with the changes.
-Just cook it normal.
-Come on, Vasi.
Just drop it.
He's a very stubborn man.
His way or no way.
He knows everything.
Daddy! -Hi.
-How you doing? -Hi, honey.
-Hi.
-What's up? -God, it's very quiet.
LAUREN: My name is Lauren.
Vasi and I have been married seven years, and we have two kids.
Have a seat.
Push down a little bit, babe.
I started back at work six months ago outside of the restaurant business, and I'm exhausted.
Mommy has your food.
Oh, wow.
Sit down.
But there's some weeks the restaurant does not bring in an income.
LAUREN: How was happy hour? VASILIOS: We were dead.
I continue helping him financially.
If Vasi did not need my help, I would be retired.
TOULA: But I cannot say no.
I will help him as much as I can.
LAUREN: He's gained about 90 to 100 pounds throughout these last few years.
He actually had a panic attak for the first time, which he thought was a heart attack.
We have two and a half year old twins.
Do you wanna take their order? They're babies.
They need their dad.
Whoa, whoa! I'd say we're probably about half a million dollars in the hole.
We're losing a couple thousand dollars a week.
VASILIOS: If I don't get out of the hole, then I have to close my doors.
I have to lose the restaurant.
That would hurt me, and it would hurt my family.
(rock music) With only 24 hours to try and salvage this family's legacy, I needed to find out what they're all doing wrong.
GORDON: So my team told the restaurant that they were trying out for a traditional renovation show.
Whilst they were being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footae ever since we left.
It's obvious that without a serious intervention, Vasi's could be closed within a matter of months.
When people know I'm coming, they'll tend to be on their best bloody behavior.
So I'll be blending in to the crowd.
Office manager Bob.
Time for lunch.
How are we? -We're great.
-Oh, hi.
-Danielle, right? -Yes.
-Grant? -Grant, yep.
-Welcome.
-Rocco.
Hi, Rocco.
Good to see you.
Nice to meet you.
You're saying, uh Yeah, yeah, yeah.
Yeah, something going on.
Are we ready for some lunch? -Yeah, definitely.
-Yes.
Jump in, but I'm gonna drive, all right? Oh, my lord.
Here we go.
GORDON: What side of the road do you drive on here? -GORDON: Left or right? -ROCCO: (laughing) Wow.
That sign looks terrible.
GORDON: This place looks like an abandoned strip club.
-Honey.
-Thank you.
GORDON: What's that smell? (quirky music) My name is Jenn and I'm gonna be taking care of you.
DANIELLE: Thank you.
GORDON: The décor is terrible.
It's dull, dingy.
It looks like aa funeral home.
Oh, my God.
French onion soup at an Italian restaurant.
Oh, my God.
GORDON: We're ordering classic dishes You guys want a calamari? Stuffed shrimp? GORDON: That any self-respecting Italian restaurant should have perfected.
Chicken parmesan? VAL: Can't stand chicken parmesan.
Out of a million beautiful food items in the world, why would you order chicken parmesan? I'll have the, uh, pistachio scrod.
Linguine and clams.
All right, your calamari should be right out, too.
JENN: Thank you.
Let me have onion soup and a calamari.
The calamari's all different sizes because ofthey cut it frozen and it sucks.
(sighs) JENN: All right, here we go.
The calamari.
JENN: There you go.
Sorry about the lean over.
DANIELLE: Thank you.
JENN: You're welcome.
Ugh.
GORDON: Calamari's terrible.
It's rubber, hard.
It's old.
Damn, please don't eat too much, guys.
Please.
GORDON: 25 minutes in, still no entrée.
I mean, ten minutes time, we'll be needing to go back to work.
Chicken parm is lagging and I gotta get one breaded.
GORDON: There's no energy.
There's no passion.
And that starts from the top.
All right, here we go.
Pistachio scrod.
-There you go.
-Thank you.
You're welcome.
Chicken parmesan.
DANIELLE: Thanks so much.
JENN: And there you go.
Dear Lord above, please make me don't have the [bleep.]
for four days.
Amen.
DANIELLE: Good luck, everybody.
How much breading is on those shrimp? ROCCO: A lot.
GORDON: Why is there so much breading on there? They're old.
The shrimps are old too.
GORDON: Oh, my God.
They stink.
[bleep.]
Hell's bells.
Please don't eat too much of that stuffing.
GORDON: Please, please, please.
-ROCCO: How are the clams? -I think they've turned.
Yeah, my God.
They've gone.
GORDON: Dead.
Never, ever cook dead shellfish.
Oh, my gosh.
Guys, I've seen enough.
Give me two minutes.
Thank you.
Excuse me.
Oh, my God.
[bleep.]
.
(suspenseful music) Terrible food, terrible service, drab décor.
GORDON: And this owner, he's given up.
It's clearly evident.
WOMAN: That's Gordon Ramsay.
GORDON: Uh, ladies and gentlemen, can I just have your attention for 30 seconds? Could you just all stop eating right now? GORDON: Please? Give me two seconds, please.
Kitchen? (indistinct chatter) Hello.
Can I have you in the dining room? GORDON: And your name is? -John.
-John.
Can we gogo and just turn that off, Val.
-Yep.
-Pardon me? -Can you turn that gas off? -Yes, I did.
Great, let's have you in the dining room, please.
You want to double check? Say you turned it off, you turned it off.
Smart ass.
VAL: Wow.
Val, you okay? Nope, but let's get let's roll.
I'mI'm trying to talk to you.
I don't hear anything coming our of your mouth.
Don't start throwing your toys out of the pram.
Let's talk, shall we? Okay, adios.
VASILIOS: No, Val.
GORDON: Uh, Val? VAL: Go screw yourself, Gordon.
-Val.
VAL: Get the [bleep.]
out, honey.
No.
I'm not a TV [bleep.]
person, all right? GORDON: I'm not gonna ask about TV.
I'm not.
Let's just see what happens.
Come on.
I'm not playing the game, Vasi? GORDON: What's the game? Reality TV shows, honey.
I've seen your [bleep.]
ing shows.
So, okay, I don't give a [bleep.]
about the word TV.
I'm here to help.
Okay, good.
Good for you.
I just feel bad for her 'cause she'sshe's a great person and then for him to bash on her, it's not fair.
You trained at Johnson & Wales, right? You had your own place? I know you know how to cook.
Let's get that absolutely clear.
I've done my research.
I'm not gonna force you.
I don't wanna be degraded on TV I'm not here to degrade you.
I'm here to help you.
I've tried to change it for years.
-It hasn't happened.
-Right.
VAL: And now you walk in the door and all of the sudden we're making changes? SoI thought you wanted changes.
I do want changes.
I do, I do.
Okay, so can we make the changes together? Yes.
Yes, we can.
Can you come back in there and sort this out, please? -Yes, sir.
Yes.
-Thank you.
Ready, take two.
(laughs) BOTH: Love you, Val.
First off, the owner.
GORDON: This is you, right? Your mum is a part owner of this.
Where is she? Hello, Ma.
VASILIOS: (speaking Italian) GORDON: Hi, Toula.
How are you? I'm doing well.
Thank you.
Madame, you have an amazing reputation in this town Thank you.
Restaurants take energy, passion.
Yes, exactly.
I'm not seeing that from your son.
It's tough to do business in this area.
So we're blaming outside these four walls? Not blaming anything.
75 Italian restaurants locally.
They're not all serving [bleep.]
French onion soup for appetizers and rubber calamari.
Val, why are we failing? From the heart.
'Cause our a la carte menu is boring.
Would you like to leave? If it's gonna continue with this menu, yes.
And why haven't you put them straight? VAL: (groans) I (stammers) I keep giving him new menus but we never follow through.
He's not ready for a change.
We try and accommodate the masses.
Reaching the masses? There's [bleep.]
ing 18 of us in here.
GORDON: Masses? (laughter) Vasi, we can blame the area, the neighborhood.
I'm blaming you because when the owner gives up, it has a knock down effect on everybody.
Ladies and gentlemen, this restaurant is closed.
My apologies, but I'd like all of you to follow me.
GORDON: I need to show you something.
[bleep.]
hell.
VAL: This is crazy.
(rock music) Come line up over here, please.
VAL: "Hell on Wheels?" Let's talk about hell on Earth right now.
This is "Hell on Wheels.
" GORDON: This is my epicenter.
This thing is equipped with a state of the art kitchen that travels with me across the country 24/7.
VAL: Wow, they literally got a kitchen in there? (laughing) I have an amazing team behind there that have been with me for years.
They're part of my team to help turn around this business.
Now, my team has been in to your restaurant.
They want to show you something that isn't very pleasant.
Please, take a look.
(dramatic music) VAL: What are we gonna see? VAL: I didn't want this.
I tried to change it and it never [bleep.]
ing happened.
VASILIOS: I know what to do, okay? These are the most self centered people that I've ever dealt with.
It'sIt's ridiculous.
VASILIOS: Guys, come on.
Do something.
ALL: (gasping) Vasilios! Oh, God.
WOMAN: So disgusting.
ALL: No! WOMAN: Oh, my God.
WOMAN: Oh, no! Come on.
(flies buzzing) Oh, my God.
VASILIOS: What the hell is that? ALL: (gasping) WOMAN: No! GORDON: You okay? What happened? It's just emotional.
JENN: I've been here three and a half years and it's like it's family to me.
And you don't even own the business, yet you care so much about it.
GORDON: I respect that.
Your servers have more emotions than you, the owner.
They're mortified.
That's their livelihood.
But I've got an owner here who's in disarray that doesn't give a [bleep.]
.
I think he does care.
VASILIOS: I do give a [bleep.]
-You don't [bleep.]
ing care.
-No, I care.
-I know what to do.
GORDON: You know what to do? I know what to do.
So why have you stopped doing it? 'Cause I got tired.
I don't feel the passion.
I'm committed to helping turn this around.
Ladies and gentlemen, customers, I want to ask you something that you may not be interested in doing.
But I want you to come back to this restaurant 24 hours from now.
My renovation team have already begun clearing that dump out.
VAL: What? Yeah, that's right.
GORDON: Members of staff, go to your cell phones, ring home, tell you they're not gonna see you for the next day.
Because we've only got 24 hours to turn this place around.
That clock starts now.
(dramatic music) GORDON: Vasi's team has told their families that they wont be seeing them for 24 hours.
JOELLE: They have 24 hours to, um, renovate us, I guess.
GORDON: Without a second to waste, my renovation team is hustlig to clear out this place.
GORDON: We need to fix this place.
GORDON: I need the inside scoop on how things got this bad.
Okay.
Val, you said that the food's not what you want to cook.
I hate 99.
9% of the menu.
I don't like it at all.
Have you ever told him that? I didn'tlisten.
I tell everybody.
I didn't know she didn't like 99% of the menu.
I didn't know you mean, like, the whole thing.
Joelle, you work at the other restaurant as well, don't you? Toula's our owner and everything just flows perfectly.
JOELLE: She cares.
She puts a lot of her heart into it.
Does Vasi care? I think Vasi used to care.
Toula, why has he let himself go? I don't know.
GORDON: I have three daughters and a son.
And we check them every week.
You know, wewe open up with them.
I do.
He always tell me, "I know, Mom, what I'm doing.
I know, Mom, what I'm doing.
" But you've enabling him.
It's almost like you're you're his oxygen.
GORDON: You're supporting the downward spiral.
He's my son.
What am I gonna do? How much money does Vasi owe you? II don't write it down.
I really don't know.
I got told it's a quarter million dollars.
Does Vasi owe you a quarter million dollars? Somewhere around there.
Just about.
Because you had that handout, it makes things a little bit easier.
I'm not getting a handout.
A quarter of a million dollars, what is that? A [bleep.]
ingA Christmas present? No, it's not increasing.
-Aren't you ashamed? -No, I'm not.
-You're not ashamed? -No.
Ashamed of what? You're half a million dollars in debt.
Okay.
GORDON: You're losing minimum ten grand a month on average.
We're beating a dead horse.
You're saying the same [bleep.]
ing over.
-That's right.
VASILIOS: All right.
'Cause it's not getting through to your [bleep.]
ing thick head.
It is getting through my head.
GORDON: Is it? VASILIOS: You're saying the same [bleep.]
over.
We owe so much money.
Band-Aid, Band-Aid, Band-Aid, Band-Aid.
Mommy, Mommy, Mommy.
No, it's not Mommy, Mommy, Mommy.
[bleep.]
off.
She doesn't give me money every [bleep.]
ing day.
Oh, what, like a quarter million [bleep.]
ing dollars? VASILIOS: No, she doesn't.
VASILIOS: Has it been paid back yet? No.
Do you wanna [bleep.]
ing fix it or what? VASILIOS: Or are you gonna keep on talking about it? I don't wanna fix your [bleep.]
ing mess.
No, I don't.
The business spiraled out of control and you want me to come in and wave a magic wand, kiss your asswhich I'm never gonna [bleep.]
ing do.
VASILIOS: No, I'm not saying I don't want you to kiss anybody's ass.
That's what you want.
You can sit there and say that you don't feel bad.
It's not like I'm sucking her dry.
One man's delusion taking everybody down.
And totally oblivious to the issue.
(sighs) This is ridiculous.
(exhales sharply) Vasi, just take responsibility.
Huh? Just listen to the guy.
I'm listening.
JESS: No, you're not.
You're not listening.
I'm listening.
Just like you don't listen to us.
GORDON: I'm getting nowhere with this stubborn owner.
He listens about as well as he runs a restaurant.
Terribly.
But the clock is ticking.
I must make sure the renovation team is moving along as planned or we'll never finish on time.
GORDON: Brian.
BRIAN: Yes, sir.
GORDON: Here's the thing.
-I want to be at the sea.
-Okay.
-You've been to Greece before? -Yes, sir.
It's all about those tavernas.
It's all about that little family Mediterranean brightness, where you feel at home.
Okay, so, a couple ideas.
One, thisthis room here is a great space to do giant family gatherings GORDON: The colors? What are we looking at? We're using greens.
We're using blues.
Then we're using very natural, uh, wood tones such as this.
GORDON: Nice.
It needs to pop.
It needs to -Yes, sir.
-Explode.
GORDON: Thank you, Brian.
BRIAN: Thank you.
GORDON: I'm feeling confident about Brian and Theresa's plan for the Mediterranean style restaurant.
So now I brought in Vasi's wife, Laura, to see if she can give me some insight on how to get through to her husband.
Thanks for coming.
Oh, thanks for being here.
-The business is in jeopardy.
-Yes.
You take on your money from your mother-in-law.
And we'vethere's never a time in the next 18 months for her? -No.
-How does that sit with you? It hurts me.
I feel sorry for her because now I have kids of my own and I know I would do what she does if I had to.
That's not her purpose at this time of her life, to support us and our children.
Yeah.
You took aan incredible decision to go back to work.
We need the benefits, and I'm already like, "I needI need to start working my way up.
" We need more money.
What's he like as a dad? He's a great dad.
He's a really good dad.
Yeah.
Um, I think it's, like, his only Joy right now.
Mm-hmm.
Truly.
I'm worried about a walking heart attack.
So am I.
It would For my life and the kids' lives.
And that's part of the reason why I went back to work, too, because what if something happened to him? I'm leftI'm left with nothing.
I can't do this by myself.
I can't.
I'm gonna crack through.
I promise.
And I'm not gonna give up.
I need to get him back.
-Yeah.
-All right? And I appreciate you coming and I know how hard it is.
I appreciate it, okay? -Thank you.
-Thanks for everything.
-Appreciate it.
-Yeah.
RAMSEY: Vasi has no idea how good he has it, with the support of all these women he has in his life.
But right now I need to get to the bottom of why he's not supporting his chef Val.
What's behind the line here? What's in here? VAL: You got the fried mozzarella en carrozza.
The fish is down there.
GORDON: Is this the bought the store bought stuff? VAL: No, we make GORDON: You do that? VAL: We buy theWe make our own stuffing.
GORDON: Oh, my lord.
VAL: It was overcooked for you today.
GORDON: Hey, smell that a minute.
Yeah.
Just smell a minute.
JustJust smell that a minute.
(dramatic music) Now just touch that with your thumb.
Look how sticky that is.
-Why is that -Because it's frozen.
We do a big batch.
-That's gone, though, Val.
-Then they freeze it.
So it's double frozen.
[bleep.]
, that dough, though.
But that's gone.
Look at the color of that.
That's gone.
Between both of you, you've been in the business for 50 years.
You know damn well that that is not gonna get your dining room full, right? Yeah.
Correct.
[bleep.]
, what else is in here? GORDON: Some of those muscles are open there.
When shellfish is open, what happens to that? What does that say? What does that mean, there? VAL: It's dead.
GORDON: It's dead.
VAL: Yeah, yeah.
GORDON: My guests ate that.
It's dead.
VAL: Yeah.
Look on your resume.
Go back to Johnson & Wales and what you stood for.
And it's been like this for three years? VAL: Nobody listens to me.
You don't understand.
It's not gonna change.
GORDON: But this So I only try to do the best that I can.
I have no say in what happens in this kitchen.
-You're the only -I have no sa I'm the only qualified but it doesn't make a difference.
(groans) You're kidding me.
I need time.
I needI got I need time.
I need time.
I'm not doing it, Vasi.
I'm not.
VAL: I'm done.
GORDON: Where's Val? VASILIOS: Walking out.
GORDON: Say that again.
VASILIOS: She just walked out the front door.
GORDON: What? GORDON: Oh, my God.
Vasi, come with me.
VAL: I'm quitting.
I'm out of here.
JOELLE: Don't quit.
VAL: See you.
VAL: Good-bye.
Get out.
VAL: Get out! -Hold up.
Hold up, hold up, hold up.
-Hold VAL: I'm done.
I'm done.
I can't help you.
Because he won't [bleep.]
ing listen.
-And nothing [bleep.]
ing GORDON: Come here, you.
Now she's going.
Listen, Val.
We'llWe'll make all the Any changeAny change you make, -we'll make.
VAL: I'm done.
VASILIOS: You have full authority.
VAL: No, I'm not doing this.
I'm not a part of that.
You're the only one that's got the skill.
You gotta stay.
No, I'm not up to this.
I'm not up to this.
Don't you understand? I didn't know these problems existed.
I didn't realize.
What do you mean, you didn't know? I told you.
I know some of the problems.
I didn't know all of them.
-I know.
-You're disabling her.
For years you're the one who's handcuffed her.
Okay.
I want your restaurant to succeed.
I want your restaurant to be better.
-But I cannot fix it by myself.
-Okay.
I know, but you It's gonna be worse without you.
He can't do it without you.
I can't help you.
Because he won't [bleep.]
ing listen.
It's gonna be worse without you.
He can't do it without you.
Listen, I can't do it.
I can't do it.
I can't [bleep.]
ing do it.
VASILIOS: All right, all right.
Just breathe.
VAL: (sighs) (car door closes) VASILIOS: Listen.
You'reYou know you're like a sister to me.
VAL: I love you.
VASILIOS: Okay, and VAL: I've been here this long because I love you and I wanted to make your business successful.
VASILIOS: And I'm sorry I'm s VAL: And I wanted to help you.
I did.
VASILIOS: And I'm sorry about everything.
ThisThis restaurant depends on you.
WithWithout you, the restaurant's just another another restaurant.
(dramatic music) VAL: I know.
VASILIOS: I'm so sorry.
VAL: My bad, Vasi.
VASILIOS: Let's just sit here and chill out.
I kinda don't wanna go back in there.
BOTH: (laughing) -Can you go forward? -I wish I could.
BOTH: (laughing) GORDON: I'm worried about Val.
But we're getting behind schedule and I need to keep this renovation on track.
Um, we have so much to do.
Yes, sir.
Can we make it? (rock music) I thYou know, we're We're gonna do it.
All right.
GORDON: I'm gonna see you later.
-Thanks, man.
GORDON: Now that Val has gotten her concerns off her chest, I'm gonna do everything I can to get this chef excited about cooking again.
Hi, Val.
VAL: Hi, chef.
Right, let's do some proper work, shall we? Yes.
Come here.
Give me a hug.
(laughs) Oh, my lord.
Oh, how you feeling? I'm nervous.
Nervous? What are you nervous about? Come stand here, please.
What are you nervous about? I don't know.
You're a little intimidating.
Uh, I don't mean to be.
Every member of staff that I've spoken to have told me how important you are there.
TheyIVal, I'm being honest.
They have more respect for you than they do with the owner.
So don't throw the towel in.
-Okay.
GORDON: Okay? Yeah.
Appreciate it.
The idea behind the relaunch is giving this thing a Mediterranean flare, infusing his Greek heritage across this menu with a strong Italian influence.
Look at the execution.
The Mediterranean platter, to begin with.
It's a sample platter that can hit the table in 30 seconds.
It can lift that atmosphere.
From there, the grilled halloumi cheese, okay? So it's done with a beautiful, um, eggplant relish.
-From there, linguine clams.
-Huge.
GORDON: I want the whole portion thing coming in.
From there, going to the pan seared chicken breast.
Served on a cream polenta, broccoli rabe, and then finish with a large jus.
Beautiful halibut with a sort of bean ragout.
GORDON: Lemon butter sauce.
-Yeah.
That's so simple.
Right, halibut.
-Yeah.
-One of my favorite fish.
I lightly salt the fish first.
You know why? -Salting adds flavor.
-That's right.
Brings out the juices, if there's any extra.
That's right.
Also firms the fish up.
-Oh, does it really? -That's right.
GORDON: In.
Okay, from there, touch of butter in there.
Once you got that butter, you just baste that.
What does that do to the fish? Yeah, you're basting it.
You're adding flavor.
Flavor, that's right.
Into the oven, okay? Six, seven minutes.
(upbeat music) Garnish.
A white bean ragout.
Fry those shallots.
Nice.
I love seeing you cooking, by the way.
(laughs) Smells good.
A little touch of white wine in there.
Add tomatoes.
Touch of stock over there, and let that steam down.
It's got that nice, fresh, clean flavor, there.
Yep, yep.
And just smell that in there.
Yeah, that just smells really, really good.
Hey, this is how II used to cook.
I forgot that I used to cook like this.
I want you to come up with your dish that will be a special at the relaunch.
I don't care what it is.
I just want it coming from in there.
-Chef to chef now.
-Chef to chef, yes.
-Thank you.
-(laughs) Oh, my lord.
Now what's gonna happen, my team -Yes.
-I will work with your team.
And they're gonna train one-on one.
-Okay.
GORDON: Welcome back.
Thank you.
-I missed you.
-Thanks for taking me back.
(laughs) I strongly believe that we've got Val back on board.
My one big concern now is getting Vasi on the same page.
That's a tall order.
GORDON: Vasi, come over, please.
How you feeling? I'm pissed.
What did I say that upset you? I don't like other men getting in my face.
I don't like that.
You, you're [bleep.]
ing standing there telling me there's nothing [bleep.]
ing wrong with you and you've got money owed to your mom and she's on the verge of retirement, and you've halted that retirement.
I didn't tell you there's nothing wrong with it.
I just don't like being disrespected in front of other people.
That's it.
Disrespected? I'm telling you right now that I'm When did I disrespect you? All the bull[bleep.]
out there.
It wasn't bull[bleep.]
.
It's called the truth.
(tense music) Listen, I don't like you embarrassing in front of my staff or my mother.
What are you embarrassed about? That we have to come to this point right now.
Okay, so you got issue with me.
Okay, the way that you're talking to me right now GORDON: You're in [bleep.]
ing denial.
That's not what's going on.
Come on, Vasi.
(scoffs) I s What, I've hurt your feelings? VASI: Ah.
(dramatic music) GORDON: Vasi's staff is doing everything they can to get this restaurant in shape.
WOMAN: Aren't you exhausted? CarrotsI'll peel the carrots.
You already got a peeler? Yeah, we can get them peeled.
GORDON: But none of it mattes if the owner doesn't step up and lead.
GORDON: How are you? I'm doing okay.
GORDON: I need to get Vasi's mom, Toula, to stop opening her wallet every time Vasi calls.
Vasi.
I love him to death.
I'm not gonna make excuses because I think this is the last thing he's gonna do.
Otherwise he's gotta get out of the business.
But he's running away from problems.
I think losing his father, it killed him.
He was lost.
But he doesn't want to admit it.
Ten years have passed.
He hasn't let go of that.
I don't think so.
He's tried to prove to everyone he's strong.
If your husband was alive today, he would not be throwing a quarter million dollars to Vasi.
No.
I'm gonna fix this restaurant.
I know you will.
And I'll do everything I can do to fix Vasi.
I know you will.
But you can't write any more checks.
(exhales sharply) Promise me.
Okay? No more.
I will.
-No more.
-I promise you.
No more.
Because he needs to listen and become his own man.
-I know.
-Thank you.
Thank you so much.
GORDON: Without the financial safety net of his mom, Vasi will now be forced to gt his head in the game and salvage his business.
MAN: They're good? GORDON: But he won't do it alone.
Yeah, I need to speed up now, okay? GORDON: He has a dedicated staff who are working through the night to make his restaurant a success.
(beeping) VAL: You wanna cut them? -Yeah.
Quarter them just so they can cook quicker.
(dramatic music) GORDON: Updated décor is flying into the dining room.
MAN: Guys, we can grab all this stuff.
GORDON: While Val trains Jonathan on the new menu.
How's it going? It's going.
WOMAN: Do you feel comfortable with all the dishes you learned today? VAL: I just hope I remember it.
(laughs) It's getting there.
We good? GORDON: Jonathan, you good? How's he gone? -How's it going? -Good, good.
You ready? -Well, yeah.
-Come on.
GORDON: We're in this thing together, okay? -Yes.
-Remember, yes? Yes, yeah.
What you've got to understand is that what we've done previously, well, you could forget all that.
Oh, yeah.
Totally different.
GORDON: Mary.
MARY: Yes, chef.
Training went well? Training went well.
It started a little bit not motivated, but now that she started making her own dish, her confidence is back, so she's doing much better.
Good.
That confidence is key.
MARY: Yeah.
-Okay? -See you later.
-Bye.
Yeah, good.
Needs a little cheese.
GORDON: Val seems more confident than Jonathan.
VAL: Where'd all the chicken go? GORDON: But if they have any hope of success at tonight's relaunch I'll do this for you for you to do it, to make a chicken dish.
Okay.
GORDON: But Val and Jonathan are gonna have to get on the same page.
But it's the owner, Vasi, that I'm more worried about.
GORDON: Let's spend two minutes together.
How you feeling? VASILIOS: You know, I just wish it didn't go down like this.
I wish there wasn't a six foot tall guy from Scotland yelling in my face and telling me it.
I wish I figured it out myself.
You have so much support.
I know.
It is ridiculous.
I know.
And I see how much I hurt Valerie, my mother, you know.
Even my wife.
And the staff.
Everyone.
I'm not making excuses, but when my old man passed away, it got to the point where I was here and then I just let myself go.
Getting over such a idol, that takes time.
Yeah.
But that was ten years ago.
-Yes.
-Okay? And we'rewe're sliding.
And I need you to climb and build this business up.
Now's your moment to make your mark.
This is not [bleep.]
ing rehearsal.
I understand.
I got you.
Get a [bleep.]
ing grip.
GORDON: I think I'm finally getting through to this guy.
But we're nowhere near out of the woods.
While Vasi and the staff head home to get cleaned up for the relaunch MAN: Bye, guys.
Every chef needs the right tools, yes? Yes.
GORDON: It's time for Val and Jonathan to get prepped for service.
We've cleaned the kitchen from top to bottom.
New mini oven.
The most amazing mixers.
Oh, Jesus.
Spoons.
Beautiful cast iron.
GORDON: When was the last tie you saw equipment like this? Oh, I don't think I ever have in the store.
Never.
(laughs) GORDON: There you go.
VAL: It's beautiful.
JONATHAN: Yeah.
Thank you.
Thank you very much.
Thank you.
I can't wait to taste your special.
Right.
Let's get set up, yeah? We'll get loaded in.
This place is looking great.
Amazing, amazing, amazing.
GORDON: With only half an hor before relaunch, Vasi and his team are back.
JENN: Oh, my God.
Oh, my God.
ALL: Oh, my God.
VASILIOS: Come on, let's go.
-(all exclaiming) -Oh, my God! TOULA: It's so beautiful! JENN: Oh, my God, it's so nice.
GORDON: Before, Vasi's was a dark, depressing funeral parlor.
Now, it's an open and bright seaside Mediterranean tavern.
Oh, my God.
The front.
Oh, my God, it's beautiful.
GORDON: It infuses the family's Greek heritage with that Italian bedrock.
VASILIOS: Wow.
JENN: Family style.
JENN: I love it.
TOULA: Love it.
This is so nice.
Yeah, this is nice.
I love it.
ALL: (laughing) JOELLE: Oh, this is awesome.
It is so pretty.
-Look at how they -It's gorgeous.
VASILIOS: Let's take a look over there.
Wow, huh? That is honestly beautiful with the curtains.
VASILIOS: Guys, what do you think? JOELLE: Valerie! VAL: Oh my JOELLE: Jon.
JENN: Oh, my God, Vas.
VASILIOS: Yeah.
JENN: Do you see this? Yeah.
TOULA: My husband and my father, Lowe.
JENN: It's, like, homey in here.
ALL: (speaking at once) That's nice.
Yeah, that's very nice.
You cry, huh? VASILIOS: Yeah, that's nice.
Yeah.
It's so pretty.
Yes, sir.
GORDON: Oh, my lord.
ALL: (speaking at once) GORDON: Are you happy? -I am very happy.
-More than happy.
GORDON: Vasi.
Your role now is to own this space hands on.
Got it.
Got it, yeah.
-Fall back in love.
-Got it.
GORDON: Let's get this dining room ready for service.
We're opening moments from now.
WOMAN: We're ready.
I'm getting in the kitchen.
Okay, all right.
GORDON: A beautiful dining room is nice, but if great food isn't being sent out to the diners, no restaurant can succeed.
So it's time to taste Val's dish and see if she's as good as the servers say she is.
I let Toula go back to her business.
Where's the special? This is a cauliflower and potato puree topped with braised short ribs.
(rock music) That's delicious.
GORDON: Wow.
-Good job, Val.
GORDON: Get a little spoon.
Have a little taste of that.
JENN: Yeah.
GORDON: How good was that short rib? VASILIOS: Val, unbelievable.
Unbelievable.
GORDON: Let's go.
Let's open this.
GORDON: We're down to the wire.
While Vasi's team's finishing prepping for service It's actually really heavy.
GORDON: I'm welcoming customers into the new restaurant.
On behalf of Vasi and myself, I'd like to welcome you all.
What you're about to witness today is the beginning of a new chapter at Vasi's Taverna.
(cheers and applause) Would you all join me in counting down the last ten seconds? ALL: Ten, nine, eight, seven, six, five, four, three, two, one.
Let's go.
Thank you.
(cheers and applause) GORDON: With all the ceremony behind us, now the real test begins.
Feeding all these people.
WOMAN: Welcome back, ladies.
GORDON: Will Vasi finally shw me he had what it takes to actually run a restaurant? VASILIOS: I have no clue what's going on.
GORDON: And will Val and Jonathan be able to pull off the new menu with a dining room full of guests expecting greatness? I don't know how this is gonna be.
(dramatic music) Yeah, watch that lady, table three.
"Connecticut Eats Out.
" Blogger, prolific food critic.
JONATHAN: Okay.
GORDON: You know, I just spotted her from her profile picture.
Just spotted her now.
Just watch out for that ticket.
Yeah? Can I have the grilled halloumi and the linguine & clams, please? VASILIOS: You got food critics.
It's ridiculous.
I feel like I'm in New York City.
I'll put that right in for you.
VAL: How long on table nine, Jonathan? Table three, one halibut, one linguine.
Food critic.
VAL: Where's the linguine, honey? Already in there.
Some form.
We got out the gate strong.
VAL: We got linguine in the thing? Ah, this is slow.
VAL: How long, Jonathan? (suspenseful music) Val, Jon? We're on 30 minute ticket times now.
I've sent one entrée out, okay? Guys, talk to me, please.
I'm desperate for a halloumi.
You can push as well.
Yeah.
Jonathan, talk to me, honey.
Two chicken, one linguine.
Give me a time.
GORDON: Can't be seven minutes.
We need to help each other by talking.
We're justWe're just sinking.
VASILIOS: Seven needs to come out.
I put out table seven already.
I gave you seven and I gave you eight.
VASILIOS: He wasHe wasn't ready, so we bumped that and we gave it to, um, the next table.
[bleep.]
VAL: All right.
JONATHAN: So you gotta say that.
We didn't know that.
How longOkay.
How long on the chicken on seven? VASILIOS: Jon, we're waiting for you.
VAL: How long on the chicken on seven? VASILIOS: Jon.
VAL: How long? (dramatic music) VAL: How long? How long on the chicken on seven? VASILIOS: Jon, we're waiting for you.
VAL: How long on the chicken on seven? Jon, you got a chicken? The linguine.
VAL: How long on the linguine? Linguine at two minutes.
Two minutes, two minutes.
They need to get together.
They need to [bleep.]
ing talk to one another.
VASILIOS: Yeah, I know.
GORDON: Your name is above that door.
All right, all right, guys.
Listen.
-Come on.
-Listen, listen.
VASILIOS: Just give me table seven and then I'll I'll help you guys with the board, okay? VASILIOS: I need a linguine on table seven's chicken, okay? JONATHAN: Yeah, no problem.
We got it coming.
VAL: Table seven.
GORDON: Linguine.
VASILIOS: I got it.
We got it right here.
We're good.
MAN: Wow, that looks good.
VASILIOS: Next we're going with table 20.
Two specials, a chicken, and a linguine.
VASILIOS: And we'll give you a countdown on the chicken.
Hey.
(laughs) VASILIOS: Your next ticket after that, Jon, it's a halibut and a linguine together.
All right, I'm gonna grab these.
Good man.
Girls, table 20.
-How's the chicken? WOMAN: Delicious.
-Delicious.
MAN: Amazing.
-Linguine? -Nice, healthy clams.
GORDON: Yeah, good.
Try and save room for desert, okay? -Okay.
-Please.
How long, Jonathan? Five minutes on those clams.
VASILIOS: You guys are doing a great job.
GORDON: Finally, Vasi has stepped out of his dad's shadow and is running his restaurant as his own man.
VASILIOS: Jon's gonna be ready in about three minutes.
GORDON: He's leading his team to success.
Good man.
Table three, yes? Okay.
One halibut, one linguine.
Food critic, yes? It's a critic's table.
Young lady.
-Uh, that looks beautiful.
VAL: Thank you.
Do you want the linguine here? Thank you.
GORDON: With Vasi, Val, and Jonathan all communicatig with each other VASILIOS: Nice job, Val.
Looks very nice.
GORDON: Entrees are finally flying into the dining room.
That's amazing.
The meat's fresh.
Really nice.
GORDON: And the customers are thrilled with the result.
I got the special.
The beef short rib.
MAN: It's excellent.
I think Vasi's is back.
You ready for the chicken? VAL: Yes, sir.
Thank you, ma'am.
ALYCIA: The food was really good.
Everything was cooked perfectly.
The clams were executed really well.
We really enjoyed everything that we had.
-Val.
VAL: Yeah.
GORDON: They love the special so far.
It's sold out already.
It's electric out there.
-Totally.
GORDON: Everybody's smiling.
JustJust step in the dining room, ten seconds.
Just get another look at the dining room there.
Yeah, there's only one chicken.
I'll take care of that.
GORDON: Just have a look at the dining room.
(indistinct chatter) I went out there and everyone was just, like, laughing and jovial and just having a good time.
So I'm definitely very excited about cooking again.
Watching you cook over these last 90 minutes is extraordinary.
Get out of here.
Listen to me.
I'm just grateful that you didn't go.
And I mean that.
You've created something extraordinary out there tonight.
You do not need me anymore.
My time is done.
Now do it.
I do need you.
Don't go.
GORDON: No, I've gotta go.
-Please, don't go.
GORDON: No, I've gotta go.
Thank you so very much.
Honest to God, I apologize again.
-I don't want you to apologize.
-For being a moron.
-Good luck.
-Thank you.
Thank you so much.
-There he is! -How you doing, guys? How's everything? I felt reinvigorated.
VASILIOS: The energy and the feel in the room, the people coming back to the restaurant and going forward we're gonna continue.
We're gonna be energized and have a good time.
Oh, my God.
Hi! (laughs) It looks really nice.
Do you love it? It looks (laughs) LAUREN: Do you wanna see Daddy? Hi, honey.
(kisses) Looks good.
VASILIOS: Hi.
LAUREN: It looks really good.
The change I saw in Vasi today was remarkable.
I could feel like he's back to who I've known him to be, just the fun-loving Vasi with that smile that just beams out of his face.
Chef, it looks good.
It looks really great.
You have an amazing family.
Thank you so much.
He is now carving out his identity.
GORDON: Your son is back on the map.
(kisses) Killing me.
Oh, thank you.
Thank you for everything.
We appreciate it.
GORDON: I'll come back.
Again, good luck.
Good job.
-Thank you again.
Look after this amazing family.
Thank you.
Thank you.
-You're on track.
-I will, yes.
Create your own following.
Thank you, yeah.
Thank you.
And if you don't -[bleep.]
-I know, I (laughs) (exhales) What a 24 hours.
Tonight marks the turning point for Vasi's Taverna.
GORDON: Customers love the food.
Kitchen did a great job.
And I think for the first tie in 16 years, Vasi has fallen in love with his restaurant.
VASILIOS: Hey, Chef Ramsay, how are you? Since you left, people are loving the concept.
VASILIOS: They're loving the new menu.
WOMAN: I'm so excited.
Val's back there.
Relationship's great.
Sometimes.
VASILIOS: I've always loved Val.
We had a few bumps in the road.
Uh, we're working on that.
VAL: And, um, we're thinking positive again.
VASILIOS: Beautiful, Val VASILIOS: Everything's going great.
Thank you very much.
Uh, we love everything you've done.
GORDON: Next time, I'm at Catfish Cabin in Memphis, Tennessee.
Oh, my God.
That's disgusting.
GORDON: Where decades of neglect What would happen if that ignited? We'd be out of a job.
People would die.
The restaurant's full of customers.
GORDON: Put a Memphis staple on the brink of collapse No, no, no, no.
You can bull[bleep.]
all you want.
Dad! GORDON: As a father-daughter relationship You walk now, I'm working with you.
GORDON: Hangs in the balance.
Stop right now! -(crying) -(sighs)
Mouse droppings that look like couscous.
With so many restaurants on the brink of collapse Smell that [bleep.]
! GORDON: Look at all that [bleep.]
ing blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly.
So I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
GORDON: That is [bleep.]
ing rancid.
(sniffs, groans) GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Hello.
GORDON: To catch them all red handed.
Oh, my God.
I want to show you something that isn't very pleasant.
MAN: There are mice.
GORDON: If I have any hope of saving them In case you're sick, I've got some ready made [bleep.]
ing penicillin.
GORDON: I'll have to go to hell and back in 24 hours.
Listen, I can't do it.
I can't do it.
I can't [bleep.]
ing do it.
GORDON: I've just arrived in Waterbury, a picturesque working class city in southwestern Connecticut.
I'm headed to Vasi's, and Italian restaurant that like its namesake owner, is stuck in the past.
This is ridiculous.
It's gonna be completely dead.
GORDON: Because of Vasi's stubbornness to change, its dug itself into more than half a million dollars in debt in a restaurant whose décor and food are both bad relics of the '90s.
The one thing he does have going for him is a well-respected chef, but even she's at her wit's end with him.
I'm spent.
GORDON: I've really got my work cut out for me this wee.
Make it the way I told you.
And I'm gonna do it in just 24 hours.
(rock music) My name is Vasilios Kaloidis.
My family's from Greece.
When my father came to this country, he had a bag with a pair of shoes and a T-shirt in it.
They worked their way up and they opened up five restaurants.
My mother still runs her restaurant.
Guys, can I just have a large pizza, buffalo chicken, please? Okay.
They were very successful in the restaurant business.
And I would like to try to continue that.
I started Vasi's Restaurant and Bar in 2002.
For 10 years, Vasi's was so successful.
2008, everything changed.
(dramatic music) My husband passed away.
Ah.
Everybody loved him.
People, they were coming to the funeral home and waiting for seven hours, and it was snowing.
My father was my idol.
He was well respected.
TOULA: He was the best guy on Earth.
One of a kind.
After my father died, it was a downward turn.
So slow.
It's sad when I come in on a Tuesday night for my shifts and I have only two tables.
It's like, Tuesdays used to be so good.
JENN: I haven't had a table in the last five hours.
JOELLE: I believe that Val, our chef, is awesome.
She's well known in our city.
They call me Mama, so I am like the old lady of the restaurant.
(both laughing) Everybody loves her, but she can only do so much.
I am very bored with the menu here at Vasi's.
I miss doing my own thing every day.
VAL: The calamari sucks.
Just cook it normal, Val.
You serious? Val is frustrated because Vasi's always telling her about things to change, but he never goes along with the changes.
-Just cook it normal.
-Come on, Vasi.
Just drop it.
He's a very stubborn man.
His way or no way.
He knows everything.
Daddy! -Hi.
-How you doing? -Hi, honey.
-Hi.
-What's up? -God, it's very quiet.
LAUREN: My name is Lauren.
Vasi and I have been married seven years, and we have two kids.
Have a seat.
Push down a little bit, babe.
I started back at work six months ago outside of the restaurant business, and I'm exhausted.
Mommy has your food.
Oh, wow.
Sit down.
But there's some weeks the restaurant does not bring in an income.
LAUREN: How was happy hour? VASILIOS: We were dead.
I continue helping him financially.
If Vasi did not need my help, I would be retired.
TOULA: But I cannot say no.
I will help him as much as I can.
LAUREN: He's gained about 90 to 100 pounds throughout these last few years.
He actually had a panic attak for the first time, which he thought was a heart attack.
We have two and a half year old twins.
Do you wanna take their order? They're babies.
They need their dad.
Whoa, whoa! I'd say we're probably about half a million dollars in the hole.
We're losing a couple thousand dollars a week.
VASILIOS: If I don't get out of the hole, then I have to close my doors.
I have to lose the restaurant.
That would hurt me, and it would hurt my family.
(rock music) With only 24 hours to try and salvage this family's legacy, I needed to find out what they're all doing wrong.
GORDON: So my team told the restaurant that they were trying out for a traditional renovation show.
Whilst they were being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footae ever since we left.
It's obvious that without a serious intervention, Vasi's could be closed within a matter of months.
When people know I'm coming, they'll tend to be on their best bloody behavior.
So I'll be blending in to the crowd.
Office manager Bob.
Time for lunch.
How are we? -We're great.
-Oh, hi.
-Danielle, right? -Yes.
-Grant? -Grant, yep.
-Welcome.
-Rocco.
Hi, Rocco.
Good to see you.
Nice to meet you.
You're saying, uh Yeah, yeah, yeah.
Yeah, something going on.
Are we ready for some lunch? -Yeah, definitely.
-Yes.
Jump in, but I'm gonna drive, all right? Oh, my lord.
Here we go.
GORDON: What side of the road do you drive on here? -GORDON: Left or right? -ROCCO: (laughing) Wow.
That sign looks terrible.
GORDON: This place looks like an abandoned strip club.
-Honey.
-Thank you.
GORDON: What's that smell? (quirky music) My name is Jenn and I'm gonna be taking care of you.
DANIELLE: Thank you.
GORDON: The décor is terrible.
It's dull, dingy.
It looks like aa funeral home.
Oh, my God.
French onion soup at an Italian restaurant.
Oh, my God.
GORDON: We're ordering classic dishes You guys want a calamari? Stuffed shrimp? GORDON: That any self-respecting Italian restaurant should have perfected.
Chicken parmesan? VAL: Can't stand chicken parmesan.
Out of a million beautiful food items in the world, why would you order chicken parmesan? I'll have the, uh, pistachio scrod.
Linguine and clams.
All right, your calamari should be right out, too.
JENN: Thank you.
Let me have onion soup and a calamari.
The calamari's all different sizes because ofthey cut it frozen and it sucks.
(sighs) JENN: All right, here we go.
The calamari.
JENN: There you go.
Sorry about the lean over.
DANIELLE: Thank you.
JENN: You're welcome.
Ugh.
GORDON: Calamari's terrible.
It's rubber, hard.
It's old.
Damn, please don't eat too much, guys.
Please.
GORDON: 25 minutes in, still no entrée.
I mean, ten minutes time, we'll be needing to go back to work.
Chicken parm is lagging and I gotta get one breaded.
GORDON: There's no energy.
There's no passion.
And that starts from the top.
All right, here we go.
Pistachio scrod.
-There you go.
-Thank you.
You're welcome.
Chicken parmesan.
DANIELLE: Thanks so much.
JENN: And there you go.
Dear Lord above, please make me don't have the [bleep.]
for four days.
Amen.
DANIELLE: Good luck, everybody.
How much breading is on those shrimp? ROCCO: A lot.
GORDON: Why is there so much breading on there? They're old.
The shrimps are old too.
GORDON: Oh, my God.
They stink.
[bleep.]
Hell's bells.
Please don't eat too much of that stuffing.
GORDON: Please, please, please.
-ROCCO: How are the clams? -I think they've turned.
Yeah, my God.
They've gone.
GORDON: Dead.
Never, ever cook dead shellfish.
Oh, my gosh.
Guys, I've seen enough.
Give me two minutes.
Thank you.
Excuse me.
Oh, my God.
[bleep.]
.
(suspenseful music) Terrible food, terrible service, drab décor.
GORDON: And this owner, he's given up.
It's clearly evident.
WOMAN: That's Gordon Ramsay.
GORDON: Uh, ladies and gentlemen, can I just have your attention for 30 seconds? Could you just all stop eating right now? GORDON: Please? Give me two seconds, please.
Kitchen? (indistinct chatter) Hello.
Can I have you in the dining room? GORDON: And your name is? -John.
-John.
Can we gogo and just turn that off, Val.
-Yep.
-Pardon me? -Can you turn that gas off? -Yes, I did.
Great, let's have you in the dining room, please.
You want to double check? Say you turned it off, you turned it off.
Smart ass.
VAL: Wow.
Val, you okay? Nope, but let's get let's roll.
I'mI'm trying to talk to you.
I don't hear anything coming our of your mouth.
Don't start throwing your toys out of the pram.
Let's talk, shall we? Okay, adios.
VASILIOS: No, Val.
GORDON: Uh, Val? VAL: Go screw yourself, Gordon.
-Val.
VAL: Get the [bleep.]
out, honey.
No.
I'm not a TV [bleep.]
person, all right? GORDON: I'm not gonna ask about TV.
I'm not.
Let's just see what happens.
Come on.
I'm not playing the game, Vasi? GORDON: What's the game? Reality TV shows, honey.
I've seen your [bleep.]
ing shows.
So, okay, I don't give a [bleep.]
about the word TV.
I'm here to help.
Okay, good.
Good for you.
I just feel bad for her 'cause she'sshe's a great person and then for him to bash on her, it's not fair.
You trained at Johnson & Wales, right? You had your own place? I know you know how to cook.
Let's get that absolutely clear.
I've done my research.
I'm not gonna force you.
I don't wanna be degraded on TV I'm not here to degrade you.
I'm here to help you.
I've tried to change it for years.
-It hasn't happened.
-Right.
VAL: And now you walk in the door and all of the sudden we're making changes? SoI thought you wanted changes.
I do want changes.
I do, I do.
Okay, so can we make the changes together? Yes.
Yes, we can.
Can you come back in there and sort this out, please? -Yes, sir.
Yes.
-Thank you.
Ready, take two.
(laughs) BOTH: Love you, Val.
First off, the owner.
GORDON: This is you, right? Your mum is a part owner of this.
Where is she? Hello, Ma.
VASILIOS: (speaking Italian) GORDON: Hi, Toula.
How are you? I'm doing well.
Thank you.
Madame, you have an amazing reputation in this town Thank you.
Restaurants take energy, passion.
Yes, exactly.
I'm not seeing that from your son.
It's tough to do business in this area.
So we're blaming outside these four walls? Not blaming anything.
75 Italian restaurants locally.
They're not all serving [bleep.]
French onion soup for appetizers and rubber calamari.
Val, why are we failing? From the heart.
'Cause our a la carte menu is boring.
Would you like to leave? If it's gonna continue with this menu, yes.
And why haven't you put them straight? VAL: (groans) I (stammers) I keep giving him new menus but we never follow through.
He's not ready for a change.
We try and accommodate the masses.
Reaching the masses? There's [bleep.]
ing 18 of us in here.
GORDON: Masses? (laughter) Vasi, we can blame the area, the neighborhood.
I'm blaming you because when the owner gives up, it has a knock down effect on everybody.
Ladies and gentlemen, this restaurant is closed.
My apologies, but I'd like all of you to follow me.
GORDON: I need to show you something.
[bleep.]
hell.
VAL: This is crazy.
(rock music) Come line up over here, please.
VAL: "Hell on Wheels?" Let's talk about hell on Earth right now.
This is "Hell on Wheels.
" GORDON: This is my epicenter.
This thing is equipped with a state of the art kitchen that travels with me across the country 24/7.
VAL: Wow, they literally got a kitchen in there? (laughing) I have an amazing team behind there that have been with me for years.
They're part of my team to help turn around this business.
Now, my team has been in to your restaurant.
They want to show you something that isn't very pleasant.
Please, take a look.
(dramatic music) VAL: What are we gonna see? VAL: I didn't want this.
I tried to change it and it never [bleep.]
ing happened.
VASILIOS: I know what to do, okay? These are the most self centered people that I've ever dealt with.
It'sIt's ridiculous.
VASILIOS: Guys, come on.
Do something.
ALL: (gasping) Vasilios! Oh, God.
WOMAN: So disgusting.
ALL: No! WOMAN: Oh, my God.
WOMAN: Oh, no! Come on.
(flies buzzing) Oh, my God.
VASILIOS: What the hell is that? ALL: (gasping) WOMAN: No! GORDON: You okay? What happened? It's just emotional.
JENN: I've been here three and a half years and it's like it's family to me.
And you don't even own the business, yet you care so much about it.
GORDON: I respect that.
Your servers have more emotions than you, the owner.
They're mortified.
That's their livelihood.
But I've got an owner here who's in disarray that doesn't give a [bleep.]
.
I think he does care.
VASILIOS: I do give a [bleep.]
-You don't [bleep.]
ing care.
-No, I care.
-I know what to do.
GORDON: You know what to do? I know what to do.
So why have you stopped doing it? 'Cause I got tired.
I don't feel the passion.
I'm committed to helping turn this around.
Ladies and gentlemen, customers, I want to ask you something that you may not be interested in doing.
But I want you to come back to this restaurant 24 hours from now.
My renovation team have already begun clearing that dump out.
VAL: What? Yeah, that's right.
GORDON: Members of staff, go to your cell phones, ring home, tell you they're not gonna see you for the next day.
Because we've only got 24 hours to turn this place around.
That clock starts now.
(dramatic music) GORDON: Vasi's team has told their families that they wont be seeing them for 24 hours.
JOELLE: They have 24 hours to, um, renovate us, I guess.
GORDON: Without a second to waste, my renovation team is hustlig to clear out this place.
GORDON: We need to fix this place.
GORDON: I need the inside scoop on how things got this bad.
Okay.
Val, you said that the food's not what you want to cook.
I hate 99.
9% of the menu.
I don't like it at all.
Have you ever told him that? I didn'tlisten.
I tell everybody.
I didn't know she didn't like 99% of the menu.
I didn't know you mean, like, the whole thing.
Joelle, you work at the other restaurant as well, don't you? Toula's our owner and everything just flows perfectly.
JOELLE: She cares.
She puts a lot of her heart into it.
Does Vasi care? I think Vasi used to care.
Toula, why has he let himself go? I don't know.
GORDON: I have three daughters and a son.
And we check them every week.
You know, wewe open up with them.
I do.
He always tell me, "I know, Mom, what I'm doing.
I know, Mom, what I'm doing.
" But you've enabling him.
It's almost like you're you're his oxygen.
GORDON: You're supporting the downward spiral.
He's my son.
What am I gonna do? How much money does Vasi owe you? II don't write it down.
I really don't know.
I got told it's a quarter million dollars.
Does Vasi owe you a quarter million dollars? Somewhere around there.
Just about.
Because you had that handout, it makes things a little bit easier.
I'm not getting a handout.
A quarter of a million dollars, what is that? A [bleep.]
ingA Christmas present? No, it's not increasing.
-Aren't you ashamed? -No, I'm not.
-You're not ashamed? -No.
Ashamed of what? You're half a million dollars in debt.
Okay.
GORDON: You're losing minimum ten grand a month on average.
We're beating a dead horse.
You're saying the same [bleep.]
ing over.
-That's right.
VASILIOS: All right.
'Cause it's not getting through to your [bleep.]
ing thick head.
It is getting through my head.
GORDON: Is it? VASILIOS: You're saying the same [bleep.]
over.
We owe so much money.
Band-Aid, Band-Aid, Band-Aid, Band-Aid.
Mommy, Mommy, Mommy.
No, it's not Mommy, Mommy, Mommy.
[bleep.]
off.
She doesn't give me money every [bleep.]
ing day.
Oh, what, like a quarter million [bleep.]
ing dollars? VASILIOS: No, she doesn't.
VASILIOS: Has it been paid back yet? No.
Do you wanna [bleep.]
ing fix it or what? VASILIOS: Or are you gonna keep on talking about it? I don't wanna fix your [bleep.]
ing mess.
No, I don't.
The business spiraled out of control and you want me to come in and wave a magic wand, kiss your asswhich I'm never gonna [bleep.]
ing do.
VASILIOS: No, I'm not saying I don't want you to kiss anybody's ass.
That's what you want.
You can sit there and say that you don't feel bad.
It's not like I'm sucking her dry.
One man's delusion taking everybody down.
And totally oblivious to the issue.
(sighs) This is ridiculous.
(exhales sharply) Vasi, just take responsibility.
Huh? Just listen to the guy.
I'm listening.
JESS: No, you're not.
You're not listening.
I'm listening.
Just like you don't listen to us.
GORDON: I'm getting nowhere with this stubborn owner.
He listens about as well as he runs a restaurant.
Terribly.
But the clock is ticking.
I must make sure the renovation team is moving along as planned or we'll never finish on time.
GORDON: Brian.
BRIAN: Yes, sir.
GORDON: Here's the thing.
-I want to be at the sea.
-Okay.
-You've been to Greece before? -Yes, sir.
It's all about those tavernas.
It's all about that little family Mediterranean brightness, where you feel at home.
Okay, so, a couple ideas.
One, thisthis room here is a great space to do giant family gatherings GORDON: The colors? What are we looking at? We're using greens.
We're using blues.
Then we're using very natural, uh, wood tones such as this.
GORDON: Nice.
It needs to pop.
It needs to -Yes, sir.
-Explode.
GORDON: Thank you, Brian.
BRIAN: Thank you.
GORDON: I'm feeling confident about Brian and Theresa's plan for the Mediterranean style restaurant.
So now I brought in Vasi's wife, Laura, to see if she can give me some insight on how to get through to her husband.
Thanks for coming.
Oh, thanks for being here.
-The business is in jeopardy.
-Yes.
You take on your money from your mother-in-law.
And we'vethere's never a time in the next 18 months for her? -No.
-How does that sit with you? It hurts me.
I feel sorry for her because now I have kids of my own and I know I would do what she does if I had to.
That's not her purpose at this time of her life, to support us and our children.
Yeah.
You took aan incredible decision to go back to work.
We need the benefits, and I'm already like, "I needI need to start working my way up.
" We need more money.
What's he like as a dad? He's a great dad.
He's a really good dad.
Yeah.
Um, I think it's, like, his only Joy right now.
Mm-hmm.
Truly.
I'm worried about a walking heart attack.
So am I.
It would For my life and the kids' lives.
And that's part of the reason why I went back to work, too, because what if something happened to him? I'm leftI'm left with nothing.
I can't do this by myself.
I can't.
I'm gonna crack through.
I promise.
And I'm not gonna give up.
I need to get him back.
-Yeah.
-All right? And I appreciate you coming and I know how hard it is.
I appreciate it, okay? -Thank you.
-Thanks for everything.
-Appreciate it.
-Yeah.
RAMSEY: Vasi has no idea how good he has it, with the support of all these women he has in his life.
But right now I need to get to the bottom of why he's not supporting his chef Val.
What's behind the line here? What's in here? VAL: You got the fried mozzarella en carrozza.
The fish is down there.
GORDON: Is this the bought the store bought stuff? VAL: No, we make GORDON: You do that? VAL: We buy theWe make our own stuffing.
GORDON: Oh, my lord.
VAL: It was overcooked for you today.
GORDON: Hey, smell that a minute.
Yeah.
Just smell a minute.
JustJust smell that a minute.
(dramatic music) Now just touch that with your thumb.
Look how sticky that is.
-Why is that -Because it's frozen.
We do a big batch.
-That's gone, though, Val.
-Then they freeze it.
So it's double frozen.
[bleep.]
, that dough, though.
But that's gone.
Look at the color of that.
That's gone.
Between both of you, you've been in the business for 50 years.
You know damn well that that is not gonna get your dining room full, right? Yeah.
Correct.
[bleep.]
, what else is in here? GORDON: Some of those muscles are open there.
When shellfish is open, what happens to that? What does that say? What does that mean, there? VAL: It's dead.
GORDON: It's dead.
VAL: Yeah, yeah.
GORDON: My guests ate that.
It's dead.
VAL: Yeah.
Look on your resume.
Go back to Johnson & Wales and what you stood for.
And it's been like this for three years? VAL: Nobody listens to me.
You don't understand.
It's not gonna change.
GORDON: But this So I only try to do the best that I can.
I have no say in what happens in this kitchen.
-You're the only -I have no sa I'm the only qualified but it doesn't make a difference.
(groans) You're kidding me.
I need time.
I needI got I need time.
I need time.
I'm not doing it, Vasi.
I'm not.
VAL: I'm done.
GORDON: Where's Val? VASILIOS: Walking out.
GORDON: Say that again.
VASILIOS: She just walked out the front door.
GORDON: What? GORDON: Oh, my God.
Vasi, come with me.
VAL: I'm quitting.
I'm out of here.
JOELLE: Don't quit.
VAL: See you.
VAL: Good-bye.
Get out.
VAL: Get out! -Hold up.
Hold up, hold up, hold up.
-Hold VAL: I'm done.
I'm done.
I can't help you.
Because he won't [bleep.]
ing listen.
-And nothing [bleep.]
ing GORDON: Come here, you.
Now she's going.
Listen, Val.
We'llWe'll make all the Any changeAny change you make, -we'll make.
VAL: I'm done.
VASILIOS: You have full authority.
VAL: No, I'm not doing this.
I'm not a part of that.
You're the only one that's got the skill.
You gotta stay.
No, I'm not up to this.
I'm not up to this.
Don't you understand? I didn't know these problems existed.
I didn't realize.
What do you mean, you didn't know? I told you.
I know some of the problems.
I didn't know all of them.
-I know.
-You're disabling her.
For years you're the one who's handcuffed her.
Okay.
I want your restaurant to succeed.
I want your restaurant to be better.
-But I cannot fix it by myself.
-Okay.
I know, but you It's gonna be worse without you.
He can't do it without you.
I can't help you.
Because he won't [bleep.]
ing listen.
It's gonna be worse without you.
He can't do it without you.
Listen, I can't do it.
I can't do it.
I can't [bleep.]
ing do it.
VASILIOS: All right, all right.
Just breathe.
VAL: (sighs) (car door closes) VASILIOS: Listen.
You'reYou know you're like a sister to me.
VAL: I love you.
VASILIOS: Okay, and VAL: I've been here this long because I love you and I wanted to make your business successful.
VASILIOS: And I'm sorry I'm s VAL: And I wanted to help you.
I did.
VASILIOS: And I'm sorry about everything.
ThisThis restaurant depends on you.
WithWithout you, the restaurant's just another another restaurant.
(dramatic music) VAL: I know.
VASILIOS: I'm so sorry.
VAL: My bad, Vasi.
VASILIOS: Let's just sit here and chill out.
I kinda don't wanna go back in there.
BOTH: (laughing) -Can you go forward? -I wish I could.
BOTH: (laughing) GORDON: I'm worried about Val.
But we're getting behind schedule and I need to keep this renovation on track.
Um, we have so much to do.
Yes, sir.
Can we make it? (rock music) I thYou know, we're We're gonna do it.
All right.
GORDON: I'm gonna see you later.
-Thanks, man.
GORDON: Now that Val has gotten her concerns off her chest, I'm gonna do everything I can to get this chef excited about cooking again.
Hi, Val.
VAL: Hi, chef.
Right, let's do some proper work, shall we? Yes.
Come here.
Give me a hug.
(laughs) Oh, my lord.
Oh, how you feeling? I'm nervous.
Nervous? What are you nervous about? Come stand here, please.
What are you nervous about? I don't know.
You're a little intimidating.
Uh, I don't mean to be.
Every member of staff that I've spoken to have told me how important you are there.
TheyIVal, I'm being honest.
They have more respect for you than they do with the owner.
So don't throw the towel in.
-Okay.
GORDON: Okay? Yeah.
Appreciate it.
The idea behind the relaunch is giving this thing a Mediterranean flare, infusing his Greek heritage across this menu with a strong Italian influence.
Look at the execution.
The Mediterranean platter, to begin with.
It's a sample platter that can hit the table in 30 seconds.
It can lift that atmosphere.
From there, the grilled halloumi cheese, okay? So it's done with a beautiful, um, eggplant relish.
-From there, linguine clams.
-Huge.
GORDON: I want the whole portion thing coming in.
From there, going to the pan seared chicken breast.
Served on a cream polenta, broccoli rabe, and then finish with a large jus.
Beautiful halibut with a sort of bean ragout.
GORDON: Lemon butter sauce.
-Yeah.
That's so simple.
Right, halibut.
-Yeah.
-One of my favorite fish.
I lightly salt the fish first.
You know why? -Salting adds flavor.
-That's right.
Brings out the juices, if there's any extra.
That's right.
Also firms the fish up.
-Oh, does it really? -That's right.
GORDON: In.
Okay, from there, touch of butter in there.
Once you got that butter, you just baste that.
What does that do to the fish? Yeah, you're basting it.
You're adding flavor.
Flavor, that's right.
Into the oven, okay? Six, seven minutes.
(upbeat music) Garnish.
A white bean ragout.
Fry those shallots.
Nice.
I love seeing you cooking, by the way.
(laughs) Smells good.
A little touch of white wine in there.
Add tomatoes.
Touch of stock over there, and let that steam down.
It's got that nice, fresh, clean flavor, there.
Yep, yep.
And just smell that in there.
Yeah, that just smells really, really good.
Hey, this is how II used to cook.
I forgot that I used to cook like this.
I want you to come up with your dish that will be a special at the relaunch.
I don't care what it is.
I just want it coming from in there.
-Chef to chef now.
-Chef to chef, yes.
-Thank you.
-(laughs) Oh, my lord.
Now what's gonna happen, my team -Yes.
-I will work with your team.
And they're gonna train one-on one.
-Okay.
GORDON: Welcome back.
Thank you.
-I missed you.
-Thanks for taking me back.
(laughs) I strongly believe that we've got Val back on board.
My one big concern now is getting Vasi on the same page.
That's a tall order.
GORDON: Vasi, come over, please.
How you feeling? I'm pissed.
What did I say that upset you? I don't like other men getting in my face.
I don't like that.
You, you're [bleep.]
ing standing there telling me there's nothing [bleep.]
ing wrong with you and you've got money owed to your mom and she's on the verge of retirement, and you've halted that retirement.
I didn't tell you there's nothing wrong with it.
I just don't like being disrespected in front of other people.
That's it.
Disrespected? I'm telling you right now that I'm When did I disrespect you? All the bull[bleep.]
out there.
It wasn't bull[bleep.]
.
It's called the truth.
(tense music) Listen, I don't like you embarrassing in front of my staff or my mother.
What are you embarrassed about? That we have to come to this point right now.
Okay, so you got issue with me.
Okay, the way that you're talking to me right now GORDON: You're in [bleep.]
ing denial.
That's not what's going on.
Come on, Vasi.
(scoffs) I s What, I've hurt your feelings? VASI: Ah.
(dramatic music) GORDON: Vasi's staff is doing everything they can to get this restaurant in shape.
WOMAN: Aren't you exhausted? CarrotsI'll peel the carrots.
You already got a peeler? Yeah, we can get them peeled.
GORDON: But none of it mattes if the owner doesn't step up and lead.
GORDON: How are you? I'm doing okay.
GORDON: I need to get Vasi's mom, Toula, to stop opening her wallet every time Vasi calls.
Vasi.
I love him to death.
I'm not gonna make excuses because I think this is the last thing he's gonna do.
Otherwise he's gotta get out of the business.
But he's running away from problems.
I think losing his father, it killed him.
He was lost.
But he doesn't want to admit it.
Ten years have passed.
He hasn't let go of that.
I don't think so.
He's tried to prove to everyone he's strong.
If your husband was alive today, he would not be throwing a quarter million dollars to Vasi.
No.
I'm gonna fix this restaurant.
I know you will.
And I'll do everything I can do to fix Vasi.
I know you will.
But you can't write any more checks.
(exhales sharply) Promise me.
Okay? No more.
I will.
-No more.
-I promise you.
No more.
Because he needs to listen and become his own man.
-I know.
-Thank you.
Thank you so much.
GORDON: Without the financial safety net of his mom, Vasi will now be forced to gt his head in the game and salvage his business.
MAN: They're good? GORDON: But he won't do it alone.
Yeah, I need to speed up now, okay? GORDON: He has a dedicated staff who are working through the night to make his restaurant a success.
(beeping) VAL: You wanna cut them? -Yeah.
Quarter them just so they can cook quicker.
(dramatic music) GORDON: Updated décor is flying into the dining room.
MAN: Guys, we can grab all this stuff.
GORDON: While Val trains Jonathan on the new menu.
How's it going? It's going.
WOMAN: Do you feel comfortable with all the dishes you learned today? VAL: I just hope I remember it.
(laughs) It's getting there.
We good? GORDON: Jonathan, you good? How's he gone? -How's it going? -Good, good.
You ready? -Well, yeah.
-Come on.
GORDON: We're in this thing together, okay? -Yes.
-Remember, yes? Yes, yeah.
What you've got to understand is that what we've done previously, well, you could forget all that.
Oh, yeah.
Totally different.
GORDON: Mary.
MARY: Yes, chef.
Training went well? Training went well.
It started a little bit not motivated, but now that she started making her own dish, her confidence is back, so she's doing much better.
Good.
That confidence is key.
MARY: Yeah.
-Okay? -See you later.
-Bye.
Yeah, good.
Needs a little cheese.
GORDON: Val seems more confident than Jonathan.
VAL: Where'd all the chicken go? GORDON: But if they have any hope of success at tonight's relaunch I'll do this for you for you to do it, to make a chicken dish.
Okay.
GORDON: But Val and Jonathan are gonna have to get on the same page.
But it's the owner, Vasi, that I'm more worried about.
GORDON: Let's spend two minutes together.
How you feeling? VASILIOS: You know, I just wish it didn't go down like this.
I wish there wasn't a six foot tall guy from Scotland yelling in my face and telling me it.
I wish I figured it out myself.
You have so much support.
I know.
It is ridiculous.
I know.
And I see how much I hurt Valerie, my mother, you know.
Even my wife.
And the staff.
Everyone.
I'm not making excuses, but when my old man passed away, it got to the point where I was here and then I just let myself go.
Getting over such a idol, that takes time.
Yeah.
But that was ten years ago.
-Yes.
-Okay? And we'rewe're sliding.
And I need you to climb and build this business up.
Now's your moment to make your mark.
This is not [bleep.]
ing rehearsal.
I understand.
I got you.
Get a [bleep.]
ing grip.
GORDON: I think I'm finally getting through to this guy.
But we're nowhere near out of the woods.
While Vasi and the staff head home to get cleaned up for the relaunch MAN: Bye, guys.
Every chef needs the right tools, yes? Yes.
GORDON: It's time for Val and Jonathan to get prepped for service.
We've cleaned the kitchen from top to bottom.
New mini oven.
The most amazing mixers.
Oh, Jesus.
Spoons.
Beautiful cast iron.
GORDON: When was the last tie you saw equipment like this? Oh, I don't think I ever have in the store.
Never.
(laughs) GORDON: There you go.
VAL: It's beautiful.
JONATHAN: Yeah.
Thank you.
Thank you very much.
Thank you.
I can't wait to taste your special.
Right.
Let's get set up, yeah? We'll get loaded in.
This place is looking great.
Amazing, amazing, amazing.
GORDON: With only half an hor before relaunch, Vasi and his team are back.
JENN: Oh, my God.
Oh, my God.
ALL: Oh, my God.
VASILIOS: Come on, let's go.
-(all exclaiming) -Oh, my God! TOULA: It's so beautiful! JENN: Oh, my God, it's so nice.
GORDON: Before, Vasi's was a dark, depressing funeral parlor.
Now, it's an open and bright seaside Mediterranean tavern.
Oh, my God.
The front.
Oh, my God, it's beautiful.
GORDON: It infuses the family's Greek heritage with that Italian bedrock.
VASILIOS: Wow.
JENN: Family style.
JENN: I love it.
TOULA: Love it.
This is so nice.
Yeah, this is nice.
I love it.
ALL: (laughing) JOELLE: Oh, this is awesome.
It is so pretty.
-Look at how they -It's gorgeous.
VASILIOS: Let's take a look over there.
Wow, huh? That is honestly beautiful with the curtains.
VASILIOS: Guys, what do you think? JOELLE: Valerie! VAL: Oh my JOELLE: Jon.
JENN: Oh, my God, Vas.
VASILIOS: Yeah.
JENN: Do you see this? Yeah.
TOULA: My husband and my father, Lowe.
JENN: It's, like, homey in here.
ALL: (speaking at once) That's nice.
Yeah, that's very nice.
You cry, huh? VASILIOS: Yeah, that's nice.
Yeah.
It's so pretty.
Yes, sir.
GORDON: Oh, my lord.
ALL: (speaking at once) GORDON: Are you happy? -I am very happy.
-More than happy.
GORDON: Vasi.
Your role now is to own this space hands on.
Got it.
Got it, yeah.
-Fall back in love.
-Got it.
GORDON: Let's get this dining room ready for service.
We're opening moments from now.
WOMAN: We're ready.
I'm getting in the kitchen.
Okay, all right.
GORDON: A beautiful dining room is nice, but if great food isn't being sent out to the diners, no restaurant can succeed.
So it's time to taste Val's dish and see if she's as good as the servers say she is.
I let Toula go back to her business.
Where's the special? This is a cauliflower and potato puree topped with braised short ribs.
(rock music) That's delicious.
GORDON: Wow.
-Good job, Val.
GORDON: Get a little spoon.
Have a little taste of that.
JENN: Yeah.
GORDON: How good was that short rib? VASILIOS: Val, unbelievable.
Unbelievable.
GORDON: Let's go.
Let's open this.
GORDON: We're down to the wire.
While Vasi's team's finishing prepping for service It's actually really heavy.
GORDON: I'm welcoming customers into the new restaurant.
On behalf of Vasi and myself, I'd like to welcome you all.
What you're about to witness today is the beginning of a new chapter at Vasi's Taverna.
(cheers and applause) Would you all join me in counting down the last ten seconds? ALL: Ten, nine, eight, seven, six, five, four, three, two, one.
Let's go.
Thank you.
(cheers and applause) GORDON: With all the ceremony behind us, now the real test begins.
Feeding all these people.
WOMAN: Welcome back, ladies.
GORDON: Will Vasi finally shw me he had what it takes to actually run a restaurant? VASILIOS: I have no clue what's going on.
GORDON: And will Val and Jonathan be able to pull off the new menu with a dining room full of guests expecting greatness? I don't know how this is gonna be.
(dramatic music) Yeah, watch that lady, table three.
"Connecticut Eats Out.
" Blogger, prolific food critic.
JONATHAN: Okay.
GORDON: You know, I just spotted her from her profile picture.
Just spotted her now.
Just watch out for that ticket.
Yeah? Can I have the grilled halloumi and the linguine & clams, please? VASILIOS: You got food critics.
It's ridiculous.
I feel like I'm in New York City.
I'll put that right in for you.
VAL: How long on table nine, Jonathan? Table three, one halibut, one linguine.
Food critic.
VAL: Where's the linguine, honey? Already in there.
Some form.
We got out the gate strong.
VAL: We got linguine in the thing? Ah, this is slow.
VAL: How long, Jonathan? (suspenseful music) Val, Jon? We're on 30 minute ticket times now.
I've sent one entrée out, okay? Guys, talk to me, please.
I'm desperate for a halloumi.
You can push as well.
Yeah.
Jonathan, talk to me, honey.
Two chicken, one linguine.
Give me a time.
GORDON: Can't be seven minutes.
We need to help each other by talking.
We're justWe're just sinking.
VASILIOS: Seven needs to come out.
I put out table seven already.
I gave you seven and I gave you eight.
VASILIOS: He wasHe wasn't ready, so we bumped that and we gave it to, um, the next table.
[bleep.]
VAL: All right.
JONATHAN: So you gotta say that.
We didn't know that.
How longOkay.
How long on the chicken on seven? VASILIOS: Jon, we're waiting for you.
VAL: How long on the chicken on seven? VASILIOS: Jon.
VAL: How long? (dramatic music) VAL: How long? How long on the chicken on seven? VASILIOS: Jon, we're waiting for you.
VAL: How long on the chicken on seven? Jon, you got a chicken? The linguine.
VAL: How long on the linguine? Linguine at two minutes.
Two minutes, two minutes.
They need to get together.
They need to [bleep.]
ing talk to one another.
VASILIOS: Yeah, I know.
GORDON: Your name is above that door.
All right, all right, guys.
Listen.
-Come on.
-Listen, listen.
VASILIOS: Just give me table seven and then I'll I'll help you guys with the board, okay? VASILIOS: I need a linguine on table seven's chicken, okay? JONATHAN: Yeah, no problem.
We got it coming.
VAL: Table seven.
GORDON: Linguine.
VASILIOS: I got it.
We got it right here.
We're good.
MAN: Wow, that looks good.
VASILIOS: Next we're going with table 20.
Two specials, a chicken, and a linguine.
VASILIOS: And we'll give you a countdown on the chicken.
Hey.
(laughs) VASILIOS: Your next ticket after that, Jon, it's a halibut and a linguine together.
All right, I'm gonna grab these.
Good man.
Girls, table 20.
-How's the chicken? WOMAN: Delicious.
-Delicious.
MAN: Amazing.
-Linguine? -Nice, healthy clams.
GORDON: Yeah, good.
Try and save room for desert, okay? -Okay.
-Please.
How long, Jonathan? Five minutes on those clams.
VASILIOS: You guys are doing a great job.
GORDON: Finally, Vasi has stepped out of his dad's shadow and is running his restaurant as his own man.
VASILIOS: Jon's gonna be ready in about three minutes.
GORDON: He's leading his team to success.
Good man.
Table three, yes? Okay.
One halibut, one linguine.
Food critic, yes? It's a critic's table.
Young lady.
-Uh, that looks beautiful.
VAL: Thank you.
Do you want the linguine here? Thank you.
GORDON: With Vasi, Val, and Jonathan all communicatig with each other VASILIOS: Nice job, Val.
Looks very nice.
GORDON: Entrees are finally flying into the dining room.
That's amazing.
The meat's fresh.
Really nice.
GORDON: And the customers are thrilled with the result.
I got the special.
The beef short rib.
MAN: It's excellent.
I think Vasi's is back.
You ready for the chicken? VAL: Yes, sir.
Thank you, ma'am.
ALYCIA: The food was really good.
Everything was cooked perfectly.
The clams were executed really well.
We really enjoyed everything that we had.
-Val.
VAL: Yeah.
GORDON: They love the special so far.
It's sold out already.
It's electric out there.
-Totally.
GORDON: Everybody's smiling.
JustJust step in the dining room, ten seconds.
Just get another look at the dining room there.
Yeah, there's only one chicken.
I'll take care of that.
GORDON: Just have a look at the dining room.
(indistinct chatter) I went out there and everyone was just, like, laughing and jovial and just having a good time.
So I'm definitely very excited about cooking again.
Watching you cook over these last 90 minutes is extraordinary.
Get out of here.
Listen to me.
I'm just grateful that you didn't go.
And I mean that.
You've created something extraordinary out there tonight.
You do not need me anymore.
My time is done.
Now do it.
I do need you.
Don't go.
GORDON: No, I've gotta go.
-Please, don't go.
GORDON: No, I've gotta go.
Thank you so very much.
Honest to God, I apologize again.
-I don't want you to apologize.
-For being a moron.
-Good luck.
-Thank you.
Thank you so much.
-There he is! -How you doing, guys? How's everything? I felt reinvigorated.
VASILIOS: The energy and the feel in the room, the people coming back to the restaurant and going forward we're gonna continue.
We're gonna be energized and have a good time.
Oh, my God.
Hi! (laughs) It looks really nice.
Do you love it? It looks (laughs) LAUREN: Do you wanna see Daddy? Hi, honey.
(kisses) Looks good.
VASILIOS: Hi.
LAUREN: It looks really good.
The change I saw in Vasi today was remarkable.
I could feel like he's back to who I've known him to be, just the fun-loving Vasi with that smile that just beams out of his face.
Chef, it looks good.
It looks really great.
You have an amazing family.
Thank you so much.
He is now carving out his identity.
GORDON: Your son is back on the map.
(kisses) Killing me.
Oh, thank you.
Thank you for everything.
We appreciate it.
GORDON: I'll come back.
Again, good luck.
Good job.
-Thank you again.
Look after this amazing family.
Thank you.
Thank you.
-You're on track.
-I will, yes.
Create your own following.
Thank you, yeah.
Thank you.
And if you don't -[bleep.]
-I know, I (laughs) (exhales) What a 24 hours.
Tonight marks the turning point for Vasi's Taverna.
GORDON: Customers love the food.
Kitchen did a great job.
And I think for the first tie in 16 years, Vasi has fallen in love with his restaurant.
VASILIOS: Hey, Chef Ramsay, how are you? Since you left, people are loving the concept.
VASILIOS: They're loving the new menu.
WOMAN: I'm so excited.
Val's back there.
Relationship's great.
Sometimes.
VASILIOS: I've always loved Val.
We had a few bumps in the road.
Uh, we're working on that.
VAL: And, um, we're thinking positive again.
VASILIOS: Beautiful, Val VASILIOS: Everything's going great.
Thank you very much.
Uh, we love everything you've done.
GORDON: Next time, I'm at Catfish Cabin in Memphis, Tennessee.
Oh, my God.
That's disgusting.
GORDON: Where decades of neglect What would happen if that ignited? We'd be out of a job.
People would die.
The restaurant's full of customers.
GORDON: Put a Memphis staple on the brink of collapse No, no, no, no.
You can bull[bleep.]
all you want.
Dad! GORDON: As a father-daughter relationship You walk now, I'm working with you.
GORDON: Hangs in the balance.
Stop right now! -(crying) -(sighs)